I've always been partial to honey Dijon mustard, but this one is giving it a run for the money ~ VERY, VERY NICE, & certainly a great keeper! Thanks for sharing! [Made & reviewed for one of my adopted chefs in this Spring's PAC]

Cook in double boiler on Medium High til it thickens up. Let cool. Will keep months in the refrigerator. It usually doesn't last that long. Great on ham, deli meats, cheese. We eat it on cheese sandwiches too.